Strawberry Crackle Salad: A Perfect Blend of Sweet, Crunchy, and Creamy
A luscious dessert-salad hybrid blending juicy strawberries, creamy cream cheese, and a sweet pretzel-pecan crunch. Chilled layers of fluffy cream cheese and fresh fruit topped with toasted pretzel crisps create a nostalgic yet modern treat ideal for gatherings.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 2 cups crushed pretzels
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup melted butter
- 4 cups sliced strawberries
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip (or any whipped topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Combine crushed pretzels, chopped pecans, brown sugar, and melted butter in a bowl
- Spread mixture evenly on prepared baking sheet and bake for 8-10 minutes until hot and bubbling
- Cool completely on baking sheet, then break into small pieces
- In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth
- Gently fold in sliced strawberries
- Spread half the cream cheese mixture into a serving dish, add crumbled pretzel topping, then repeat layers
- Top with whipped topping, chill for 1 hour before serving
Notes
Store refrigerated in an airtight container for up to 3 days
Use halal-certified butter if avoiding non-halal animal products
Substitute Cool Whip with homemade whipped cream for a lighter version
Use halal-certified butter if avoiding non-halal animal products
Substitute Cool Whip with homemade whipped cream for a lighter version